Roasted Shishito Pepper Hummus

September 13, 2019

Roasted Shishito Pepper Hummus

As if roasted shishito peppers aren’t delicious enough on their own, we’ve combined then with creamy chickpeas, zing of citrus, and kick of red pepper flakes. Packed with plant protein and flavor, this hummus dip makes an excellent vegan appetizer or snack. 

What you’ll need:

Tools:

  • Roasting pan
  • Food Processor
  • Measuring cups and spoons

Ingredients:

  • 1 cup shishito peppers
  • 15oz chickpeas
  • 3 tbsp tahini
  • 2 cloves garlic
  • ½ lemon, juiced
  • ½ lime, juiced
  • 2 tsp red pepper flakes, divided
  • 3+ tbsp olive oil, plus more for roasting
  • Salt and pepper, to taste
1. Pre-heat the oven to 400F. Toss the peppers with olive oil, salt, and pepper and roast for 5-10 minutes, until darkened and soft. When cooled, remove the stems.
2. In a food processor, add chickpeas, tahini, garlic, lemon, and lime juices. Blend until mixed.
3. Add roasted peppers, red pepper flakes, salt, and pepper, plus more olive oil to taste. Pulse until smooth.
4. Plate, topped with more red pepper flake, salt and pepper, and a drizzle of olive oil. Serve with crackers, warm pita bread, or cut veggies to dip and enjoy!

Check out the recipe video below!



Leave a comment

Comments will be approved before showing up.


Also in Cookbook

Last Week on Seedsheet Live (12/19/19)

December 23, 2019

A quick recap of last week's episode of Seedsheet Live including our Spicy Spiked Hot Chocolate recipe, gorgeous Seedsheet success customer photos, and tips for managing pets in the garden!

Read More

Spicy Spiked Hot Chocolate
Spicy Spiked Hot Chocolate

December 23, 2019

You might want to double or triple this recipe so you can come back for seconds... or thirds...

Read More

Last Week on Seedsheet Live (12/12/19)
Last Week on Seedsheet Live (12/12/19)

December 16, 2019

Seedsheet Gift Cards, Mexican Stuffed Peppers recipe, and crop rotation. A quick recap of the Seedsheet Live episode from last week!

Read More